Watermelon Juice


True confession: the only melon I like to eat is watermelon. Believe me, I can appreciate other melons, but watermelon is my love. It’s an ingredient of summer. My childhood summers were spent at our family lake cottage at Clear Lake in northern Indiana from Memorial Day to Labor Day. I remember getting up early on summer mornings, often at 6 am. My mom would be up with me. I loved breakfast when she would slice and serve me a big, thick slice of watermelon.  In those days it was only local, so it was special, seasonal, ripe, and delicious.

I was 30 years old the first time I had watermelon juice, and it has become a staple summer refreshment in our house. It’s easy and incredibly refreshing, no juicer required.

Watermelon Juice

Makes scant 2 cups juice


  • 2 generous cups fresh watermelon chunks, seeded
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice
  • pinch salt
  • ice cubes if desired


Measure your watermelon chunks, making your 2 cups generous (when you blend them the volume will settle down). If the blended watermelon juice isn’t very sweet then add a bit of sugar. I suggest adding a bit lemon juice and a pinch of salt to the mix to perk it up. You only need ice cubes if the watermelon isn’t cold. MM suggests whole cubes, not crushed ice, so that you don’t over dilute your juice.

Place all of the ingredients, except the ice cubes, in a blender or food processor. Blend on high until liquid and smooth. Chill in the refrigerator for a couple hours if needed before serving and serve over ice if desired. Enjoy the fresh taste of a perfect summer day!

watermelon chunks for juice

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